With a background in science and math—he graduated with a computer information systems and business administration degree and worked in technology for a while—it is only fitting that Chef Leonard Hollander of Arbor restaurant in Chicago would find his niche in horticulture and its gastronomic connections.
Salt Creek Grille, a bi-coastal, premium casual dining concept with five iconic restaurants in California and New Jersey, has appointed David Fuñe as corporate executive chef. An 18-year industry veteran, Fuñe has served in culinary leadership roles at several of Southern California’s most outstanding restaurants, including Splashes at the Surf & Sand Resort in Laguna Beach, Temecula Creek Inn in Temecula, and The Balboa Bay Club in Newport Beach.
At Union Kitchen’s pop-up dinners, every Hmong-inspired dish comes with a story. Chef Yia Vang comes with many.Vang was just 5 years old when his family came to the U.S. from a refugee camp in Thailand where he was born.
Monday night’s James Beard Foundation Awards turned out to be a historic night. Among the big winners was Edouardo Jordan, whose JuneBaby took home Best New Restaurant, making him the first African-American chef in the Awards’ 28-year history to receive the honor.
The magic behind Sarah Grueneberg’s Chicago pasta kingdom Monteverde lies in two trips that the “Top Chef” contestant and James Beard Award winner took several years apart.After graduating from culinary school in 2001 and making a splash in the industry by 2003 as the youngest female sous chef at Houston’s iconic Brennan’s, Grueneberg moved to Chicago and joined the team at Spiaggia, where she trained under Tony Mantuano.
The Lowlands Group announced that they have hired Thomas Hauck to lead the group’s culinary program and oversee the menus of their four concepts, which include Café Hollander, Café Benelux, Café Centraal and Café Bavaria.
He may be a little green in the industry, but Chris Yang is already making a name for himself in the Los Angeles dining scene. Or, more specifically, the cannabis-infused dining scene. After studying organic chemistry in college and experimenting with a career in pharmaceuticals, Yang followed his passion for food to become a self-taught cook, primarily by hosting dinner parties at home for a handful of friends.
Farm Spirit, a modernist vegan restaurant that has piqued worldwide interest and acclaim in Portland, Oregon, has promoted a new chef from within the organization. Aaron Adams, executive chef and owner, has moved into the role of business owner, entrepreneur and culinary mentor with Kei Ohdera, 26, now serving as chef at the restaurant.
The newest restaurant in the Italian Village Restaurants group, Vivere, is over 30 years old. The oldest, The Village, is more than 90, opened in 1927 by Alfredo Capitanini and claims to be Chicago's oldest Italian restaurant.
"We’ve been here before,” says Aaron Gregory Smith, executive director of the United States Bartenders’ Guild (USBG), which puts on about 10 competitions annually. Instead of calling the rise in competitions in the food and beverage industries a “boom,” Smith calls it “more of a roller coaster.
The Milwaukee ChopHouse, part of Marcus Restaurant Group, announced that Calum Hastreiter has been promoted from culinary supervisor to chef de cuisine. In his new role, Hastreiter will oversee daily operations of the Milwaukee ChopHouse, located at the Hilton Milwaukee City Center in downtown Milwaukee.
Even as a kid, Jason Smith loved going to restaurants. After a long car ride with his dad from Wilmington, North Carolina, to Raleigh, they’d stop to get something to eat. It was the excitement about the experience that first piqued Smith’s interest in the business.
Antunes announced Chef Joe Arvin as the company’s corporate chef. In his new role, Arvin will work closely with Antunes’ sales, marketing and product management teams, expanding the company’s culinary thought leadership in commercial foodservice equipment.